Pumpkin Raisin Scones Recipe

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Pumpkin Raisin Scones

Kristin Miller


These were so good with our morning coffee...enjoy!

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★★★★★ 1 vote


2 c
all purpose flour
1/3 c
brown sugar
1/2 tsp
ground ginger
1/2 tsp
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
1/2 c
unsalted butter, cold and cut into chunks
1/3 c
1/3-1/2 c
1/2 c
pumpkin puree (not pie mix)
1 tsp
vanilla extract


large egg
1 Tbsp


1Preheat oven to 400. Place rack in center of oven. Line a baking sheet with parchment paper or spary with cooking spray.

2In a large bowl, mix together flour, sugar, spices, baking powder, baking soda and salt. Cut butter into flour with pasty cutter or two knives until flour resembles a course crumb mixture. Stir in raisins.

3In a seperate bowl, stir pumpkin puree, buttermilk and vanilla. Add to the flour mixture and stir just until combined, do not over mix.

4Transfer to a lightly floured surface. Knead 4 or 5 times. Pat dough into a circle that is about 1 1/2 in. thick and about 7 in. round. Cut circle into fours (in half then half again). Mix together egg wash and brush tops of scones.

5To prevent the bottoms from browning, I put a baking sheet underneath the baking sheet I bake the scones on. Bake for about 20 mins. or until golden brown and toothpick comes out clean. Allow to cool.

About this Recipe

Other Tag: Healthy